Beef Stroganoff Meatballs

Comfort food rules supreme with these savory, rich, and tender Beef Stroganoff Meatballs swimming in a luscious creamy and tangy mushroom and onion gravy. Keep it classic and serve them over herbed egg noodles or top of your favorite pillowy mashed potatoes.

Meatballs are a classic comfort food year-round, whether it’s traditional ricotta meatballs or this twist on beef stroganoff. There’s something about the heartiness of the beef and mushroom meatballs swimming in a sour cream enriched sauce with spicy hints of horseradish and Dijon that make this an instant fall favorite. This is perfect for a Sunday night dinner, yet a fun addition to any dinner party.

Why You’ll Love This Recipe

• Easy Process – While there are a few steps to make both the meatballs and the sauce, they’re all easy. While the meatballs are baking you can pull the sauce together in less than 20 minutes.
• Make Ahead – The meatballs can be made a day or two in advance. You can also double up on the meatball recipe and freeze them as well!
• Simple Ingredients – There is nothing complicated about any of the ingredients for these stroganoff meatballs. Lean ground beef, onions, mushrooms, a few fresh herbs, and flavor bombs like mustard and steak seasoning find their way in both the meatballs and also the gravy.
• Texture – You would never know that ground beef was used in these tender and moist meatballs. Adding sauteed mushrooms and onions to the meatball mix combined with baking them keeps them delicate and juicy.

What is Beef Stroganoff

Beef stroganoff is a popular Russian dish that dates back to the mid-19th century. Referred to as beef stroganov after the influential House of Stroganov, it’s made up of pieces of sauteed beef in a mustard and sour cream sauce. It’s world wide popularity has introduced different ingredients and variations. Mushrooms are a common addition, including being the star of vegetarian mushroom stroganoff. In Japan it’s often served over white rice accented with butter and herbs. Brazil replaces the beef with chicken and sometimes shrimp while British pubs serve this up in a creamy white wine sauce.

Ingredients

• Meatballs – Ground sirloin is flavored with the umami of Worcestershire and Dijon mustard. Sweet sauteed onions, meaty mushrooms, and sharp garlic add both depth and moisture. Steaking seasoning, nutty parmesan, grassy parsley, and lemony thyme round out the rest of the ingredients along with panko breadcrumbs and an egg.
• Mushroom and Onion Gravy – All good things start with sweet onions including this gravy. Mushrooms add meatiness and texture while garlic gives it a punch. White wine adds a sunny note that compliments the rich beef broth. Worcestershire adds a little salt and Dijon and horseradish bring bold flavor. Don’t forget the parsley and thyme for freshness and of course don’t forget the tang of crème fraîche or sour cream.

Variations

• Turkey – Replace the ground sirloin in this meatball stroganoff with ground turkey. For the best flavor and texture use a combination of white and dark meat. The beef broth can be replaced with chicken broth.
• Vegetarian – Use a ground meat substitute like Impossible. Replace the beef broth with vegetable broth and use a vegetarian Worcestershire sauce.

How to Make Beef and Mushroom Meatballs

• Saute the onions, mushrooms, and garlic. Heat a large pan over medium heat and add olive oil. Add the onions and cook them until they’re translucent, about five minutes. Add the mushrooms and cook them until they’ve released their liquid and become tender, 4-6 minutes. Add the garlic and thyme and cook for a minute. Turn off the heat and stir in the panko bread crumbs making sure they’re evenly distributed. Allow the mixture to cook completely.
• Whisk together the liquids. Add the egg, Dijon, Worcestershire sauce, steak seasoning, salt, and pepper to a bowl and whisk to combine.
• Mix together the meatballs. Add the ground beef, cooled mushroom mixture, parsley, parmesan, and egg mixture to a large bowl. Gently mix the ingredients together until they’re just combined. Be careful not to over work your meat.

• Cook a test patty. Heat a small skillet over medium heat. Break off a small piece of the mixture and form a patty. Allow both sides to brown and then taste. Adjust seasoning accordingly.
• Form your meatballs. Roll your meatballs into golf ball sizes rounds. Place them on a parchment paper lined baking sheet. If possible allow them to chill in the refrigerator for at least half an hour. You can do this step the night before if desired.
• Bake your meatballs at 400 degrees for 15-20 minutes. They will be browned and should be around 155-160 degrees. You can also do these on the grill or smoker.

How to Make Beef Stroganoff Meatballs

• Saute your onions and mushrooms. Heat a large skillet over medium heat and add the butter and olive oil. Allow the butter to melt. Add the onions and let them cook until translucent, about five minutes. Add the mushrooms and thyme. Stir to spread out the mushrooms. Let them cook until golden, about seven minutes. Add the garlic and seasonings and let them cook for a minute.
• Make your roux. Sprinkle the flour over the vegetables and keep stirring. Allow the flour to cook for a couple of minutes until it begins to smell a little nutty. Pour the wine in and stir, letting it cook for a minute. Add half a cup of broth at a time, stirring to combine before adding the next half cup. Continue this process until all of the broth has been added. Stir in the Worcestershire, Dijon, and horseradish. Allow the gravy to simmer for ten minutes or until it’s thickened.
• Add the meatballs to the skillet. Stir to make sure they’re fully coated in the gravy. Let the meatballs simmer in the gravy until they’ve warmed through.
• Stir in the sour cream. Turn the heat to low. Stir in the sour cream. Taste and adjust seasoning.
• Garnish with fresh herbs. Sprinkle your favorite soft herbs over the top such as parsley, dill, or chives, or a combination. Serve these with herbed egg noodles, mashed potatoes, rice, or even on a crusty roll.

Tips From the Beach

• Do as much mixing ahead of time before mixing together your meatballs. Add the panko to the vegetable mixture. This will not only hydrate the breadcrumbs but it’s one less thing to mix in. Whisk together the wet ingredients and seasonings. It will allow them to evenly distribute better without over working the meat. This will help ensure that your meatballs are light, tender, and not dense.
• If you don’t want to hand chop your mushrooms for the meatballs, you can pulse them in the food processor.
• Don’t skip the step of making a test patty. This is a great tip for both meatballs and meatloaf. It will allow you to add any additional seasoning before cooking.
• Taste your gravy once you’ve added the sour cream. I usually add an additional teaspoon of both horseradish and Dijon because I like the kick, but it’s personal preference.
• Double up on the meatball recipe because the savory beef and mushroom meatballs are a delicious addition to any recipe and freeze well. A single batch makes about 24 meatballs depending on how large you make them.
• Use a scoop to make uniform sized meatballs if desired.
• Once you’ve added your sour cream or creme fraiche, don’t allow your sauce to come to a boil. Keep it on medium low to warm through to prevent it from breaking.
• Use your favorite type of mushrooms for both the meatballs and also the sauce. You can even use a combination.

Beef Stroganoff Meatballs

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Comfort food rules supreme with these savory, rich, and tender Beef Stroganoff Meatballs swimming in a luscious creamy and tangy mushroom and onion gravy.

• Author: Nicole Stover
• Prep Time: 15
• Meatball Cook Time: 20
• Cook Time: 20
• Total Time: 55 minutes
• Yield: 6 1x
• Category: Entree
• Method: Sautéing
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Beef and Mushroom Meatballs

• 1 pound ground sirloin
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 8 ounces mushrooms, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme, chopped
• 1/2 cup plain panko breadcrumbs
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon steak seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup parmesan cheese, grated
• 1/3 cup flat leaf parsley, chopped

Beef Stroganoff Meatballs

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large sweet onion, thinly sliced
• 8 ounces mushrooms, quartered
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme, chopped
• 1/4 cup flour
• 1/3 cup dry white wine
• 3 cups beef broth
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon steak seasoning
• 1/2 teaspoon black pepper
• 1/2 cup sour cream or creme fraiche
• 1/4 cup flat leaf parsley, chopped

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Instructions

Beef and Mushroom Meatballs

1. Heat a large skillet over medium heat with the olive oil. Add the onions and cook until transluscent, about 5 minutes. Add the mushrooms and thyme and allow them to cook until they’ve released their liquid and are tender, 4-6 minutes. Add the garlic and cook for 1 minute.
2. Turn off the heat. Stir in the panko breadcrumbs and parsley. Let the mixture cool completely. 
3. Add the egg, Dijon, Worcestershire sauce, and seasonings to a small bowl and whisk to combine.
4. Add the ground beef, mushroom mixture, parmesan, and egg mixture to a bowl. Mix until just combined.
5. Preheat the oven to 400 degrees.
6. Roll the meatballs into golf ball sized rounds and place on a parchment paper lined baking sheet. Let refrigerate for 15-30 minutes if possible.
7. Allow the meatballs to bake for 15-20 minutes until golden brown and the internal temperature is between 155-160 degrees.

Beef Stroganoff Meatballs

1. Heat a large skillet over medium heat with the olive oil and butter. Let the butter melt.
2. Add the onions. Let the sauté for 5 minutes until translucent.
3. Add the mushrooms and thyme and stir to evenly distribute them. Allow them to cook until lightly golden, 5-7 minutes.
4. Add the garlic and seasonings. Let cook for 1 minute.
5. Sprinkle the flour over the top of the vegetables. Stir for 2 minutes or until the flour smells a little nutty. 
6. Add the wine. Stir until combined and allow to cook for 1 minute.
7. Add half a cup of broth at a time, stirring to completely combine. Once all of the broth has been added add the Worcestershire, Dijon, and horseradish. Continue to stir until the gravy has thickened, about 10 minutes.
8. Turn the heat to medium-low. Stir in the meatballs and allow them to cook until warmed through. 
9. Stir in the sour cream. Taste and add additional seasoning if needed.
10. Sprinkle the parsley over the top and serve with egg noodles, rice, or mashed potatoes.

Notes

1. You can bake the meatballs on the grill or smoker.
2. Use your favorite soft herbs for the gravy such as chive or dill. 
3. Instead of hand chopping the mushrooms for the meatballs you can use the food processor to pulse them until finely chopped.
4. Feel free to swap out the ground beef for ground turkey and use chicken broth instead of beef broth.